Crunchy Oi Bokkeum (Stir-Fried Cucumber) for Kids
A clean-tasting side dish made by squeezing the moisture from salted cucumber and stir-frying it quickly over high heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish highlights a crunchy texture by firmly squeezing the moisture out of salted cucumbers and quickly stir-frying them over high heat in under 2 minutes. Mild, delicate, and subtly fragrant with cucumber, it is gentle enough for kids to enjoy.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- White cucumber4
- Salt1 1/2 tbsp
Seasoning
- Minced garlic1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- You can also stir-fry beef or canned tuna along with the cucumber.
Steps
Prepare the ingredients
The only main ingredient is 4 white cucumbers.
Slice the cucumbers
Slice the cucumbers into thin rounds, about 0.2 cm thick.
Salt the cucumbers
Add 1 1/2 tbsp salt, mix well, and let salt for 20 to 30 minutes.
Toss once halfway through so they salt evenly.
As the salt seasons the cucumbers, they will soften and release plenty of liquid.
Place them in a cotton cloth and squeeze firmly with all your strength, as if squeezing cucumber pickles.
The key to that crunchy texture depends on how thoroughly you squeeze the cucumbers.
Though 4 sliced cucumbers may seem like a lot, the volume shrinks by more than half once salted and squeezed.
Stir-fry
Heat oil in a hot pan, add 1 tbsp minced garlic, and stir-fry until fragrant. Then add the cucumbers along with 1/2 tbsp sugar, and quickly stir-fry over high heat in under 2 minutes. Adding a little sweetness mellows out the flavor of the stir-fried cucumber, but you can omit it if you prefer.
Stir-frying quickly over high heat helps preserve the cucumber's color and keeps the texture from turning mushy.
If it tastes underseasoned after salting, add a bit more seasoning to taste, then finish with 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Once finished, transfer to another plate to let the heat escape; this keeps the cucumber from losing its color and prevents liquid from pooling.
Finish
Even if it seems like a lot of cucumber, once salted and stir-fried like this, it easily disappears in a single meal.
With its mild cucumber aroma and clean flavor, even kids who dislike cucumbers will enjoy it.
Cucumbers are mostly eaten raw, but stir-frying turns them into a great vegetable banchan.
It works wonderfully as a filling for gimbap and is delicious mixed into a bowl of rice.
Ppunwife's tips
- The key to that crunchy texture depends on how thoroughly you squeeze the cucumbers.
- Stir-frying quickly over high heat helps preserve the cucumber's color and keeps the texture from turning mushy.
- Once finished, transfer to another plate to let the heat escape; this keeps the cucumber from losing its color and prevents liquid from pooling.
FAQ
What is the key secret to getting a crunchy texture in the cucumber?
Placing the salted cucumber in a cotton cloth and squeezing out as much moisture as you can is the key to creating a crunchy texture.
How do you prevent the cucumber from discoloring or turning watery after stir-frying?
Transferring the cucumber to another plate immediately after stir-frying lets the heat escape, preserving its color and preventing water from accumulating.
Is adding sugar necessary?
Adding a small amount of sugar softens and rounds out the flavor, but you can omit it if you do not want sweetness.
What are good ways to serve the finished stir-fried cucumber?
In addition to serving it as a basic side dish, it works well as an ingredient in gimbap or mixed into a bowl of warm rice.
